Author Notes
Although I generally always mess with a recipe, even the first time I use it, this muffin recipe is incredibly simple and flexible. I have included almost exactly the ingredients and proportions as in the original, and over time I have played with the berries, the spices, the nuts, the sour and the flour.
Got a gluten and nut allergy? Swap out the nut flour and nuts for a gluten-free flour and some other grain.
Got lactose intolerance? Swap our the sour for a yogurt substitute.
The original is here: http://alldayidreamaboutfood.com/2016/10/best-low-carb-cranberry-muffins.html —Brian Coppola
Ingredients
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4
eggs
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0.5 cups
sour cream or buttermilk
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1 teaspoon
vanilla
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3 cups
almond flour (or 2:1 with coconut flour)
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1 teaspoon
ground cinnamon and/or allspice
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2.5 teaspoons
baking powder
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0.5 cups
sweetener (Swerve granular)
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0.5-1 cups
chopped nuts (pecans and/or walnuts, cashews)
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1-1.5 cups
berries (blueberries and/or cranberries)
Directions
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Preheat the oven to 325F and prepare muffin tins with paper liners (makes 12).
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Put eggs, sour cream and vanilla in a blender. Pulse to mix well.
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Add, in portions, the dry ingredients, with intermittent blending until all are added and mixed.
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By hand, blend in the nuts and berries. Scoop into muffin tins. Bake 20-25 minutes.
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Remove muffins to rack immediately to avoid condensation in the tin.
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